Situated in the heart of the Shanghai French Concession, Capella Shanghai – likely the only five-star luxury hotel in the district – is without equal. It’s long been a draw for visitors.
It’s seen that Capella Shanghai proves a surging popularity due to China’s unilateral visa-free policy for 38 countries in bid to facilitate cross-border travel. Growth rate? Feeling curious.
Local food instead of French dining, normally is what visitors crave for whether they stay at Capella or not. However, for those with an interest in haute cuisine, Le Comptoirde Pierre Gagnaire – an one-starred vehicle of the legend Chef Pierre Gagnaire – is a good choice.
The Executive Chef Ramses Navarro – half Mexican, half French, who resembles Chef Gagnaire in many ways, alongside the newly-appointed Executive Pastry Chef Gilles Choplin, rolls out a seasonal menu, where with an extensive use of Chinese local products including sea bream and sea bass from the southeastern Fujian province, lamb’s shoulder from the eastern Nantong city, among others, and complemented by a touch of influence from South America.